Whittaker in New Zealand makes tasty milk chocolate with cashew nut.
YOu been to New Zealand? New Zealad bar in question is the cashew nut with 30% milk pwder. Full of rich New Zealand chocolate. The Chocolate Republic
goes to Porirua to investigate. Read Doug at Doug's Republic

You'll wind up with more cashew nuts in your mouth from a 250 gram feast of this bar than you would in a dish of chicken & cashew nuts from your local Thai restaurant.

Avg
price/gram: USD 0.018

Cocoa %: 24

Size: 250g

I have been ripped off too
many times to count when it comes to nuts in chocolate
bars. I'm simply nuts about nuts, and most chocolate
manufacturers are nuts for leaving out generous amounts of
nuts in their bars. Nut exclusion breeds ill will. I'd
forgotten how miffed I used to become about the lack of nuts
because I'd gotten so used to nut-less nut bars. Just
as we've grown accustomed to taxes creeping up year by year,
so we expect nut content to be reduced in an even greater
proportion to the point that a nut bar will be called as
such only because it contains a single nut.

New Zealand plays by
different rules.
New Zealand is a tiny isolated nation, with less than 4.5
million people. It makes sense that in a tiny isolated
place, locals would demand good chocolate with loads of nuts. If they didn't get it,
they'd emigrate in droves. The Cacao Drain is well documented in economist circles:
citizens flood out of nations with low cacao/low nut content chocolate bars and surge into
nations with high content. Nature abhors a vacuum. New
Zealand plugged the Cacao Drain hole before it got too
large.

It's only relatively recently
that I've had experience with cashew nuts in my chocolate
bars. In the USA, this just isn't a mainstream combo.
American children of my generation had just peanut and
almond bars stuffed down their throats. Macadamia,
cashew nut, and Brazil nuts stuffed into chocolates were
never seen on my side of the railway tracks. I saw them only
after I went abroad.

For the record, I like, but
do not love, cashew nuts on their own. Almost on a
lark, I tried a cashew nut chocolate bar of one brand or
another and was surprised how much I liked it. I
preferred cashew nut in chocolate to both peanut and almond,
another example of how one particular chocolate combo can
taste superior to another even if one doesn't prefer the
individual ingredients. By the time Aussie Dave got
this bar into my hands, I was already sold on cashew nuts in
my chocolate.

Whittaker's does not use their
standard creamy milk chocolate blend of 33% coca solids, 30%
milk powder, as the base, an already
rich milk chocolate that'll go down the drain pipe with
pleasure. Nor do they use the 33%
base with less milk powder that's found in the
Peanut Slab and
the Whittaker's Peanut Block. The Peanut Slab contains
only 18% milk powder. The cashew nut has its own
proprietary milk blend consisting of 24% cocoa solids and
22% milk powder. Call it a compromise between their
standard creamy milk and their peanut milk. The final product is
a creamy enough chocolate jam
packed with a minimum content of 27% cashew nuts, but not
too creamy or rich to drown out the already rich flavor of
the hazelnuts. 27% in the mouth is more than it
sounds on paper. You'll wind up with more cashew nuts in your mouth from a 250 gram
feast of this bar than you would in a dish of chicken & cashew nuts from your local Thai
restaurant.

Don't be shy about making a
pig of yourself on this one. You'll be hard put to
find a tastier bar with cashew nuts.

Note:
This formula was later revised to 33% cocoa solids and
re-reviewed here
and a
movie made about the comparative taste test.

Whittaker in New Zealand makes tasty milk chocolate with cashew nut.
YOu been to New Zealand? New Zealad bar in question is the cashew nut with 30% milk pwder. Full of rich New Zealand chocolate. The Chocolate Republic
goes to Porirua to investigate. Read Doug at Doug's Republic